July 17, 2026

Seafood Plum Lettuce Cups

Name: Seafood Plum Lettuce Cups
Prep time: 40 min
Total time: 85 min
Yield: 4
Ingredients: 1 1/2 lb (680 g) medium raw shrimp, peeled and deveined; 3/4 cup (175 mL) VH® Plum Sauce; 4 green onions, thinly sliced, divided; 1 1/2 tsp (7 mL) grated fresh ginger; 1 1/2 tsp (7 mL) salt, divided; 1 1/2 tsp (7 mL) pepper; 2 tbsp + 1/2 cup (150 mL) vegetable oil, divided; 1/2 cup (125 mL) water chestnuts, finely diced; 1 carrot, matchstick cut; 2 mini cucumbers, matchstick cut; 1/4 cup (60 mL) Asian dressing; 1.8 oz (50 g) vermicelli noodles, broken into 2-inch (5 cm) lengths; 1 head Boston lettuce, separated into leaves; 1/3 cup (75 mL) chopped roasted peanuts

40

Prep Time Minutes
85
Total Time Minutes
14
Number of Ingredients
4
Servings

Ingredients

1 1/2 lb (680 g) medium raw shrimp, peeled and deveined
3/4 cup (175 mL) VH® Plum Sauce
4 green onions, thinly sliced, divided
1 1/2 tsp (7 mL) grated fresh ginger
1 1/2 tsp (7 mL) salt, divided
1 1/2 tsp (7 mL) pepper
2 tbsp + 1/2 cup (150 mL) vegetable oil, divided
1/2 cup (125 mL) water chestnuts, finely diced
1 carrot, matchstick cut
2 mini cucumbers, matchstick cut
1/4 cup (60 mL) Asian dressing
1.8 oz (50 g) vermicelli noodles, broken into 2-inch (5 cm) lengths
1 head Boston lettuce, separated into leaves
1/3 cup (75 mL) chopped roasted peanuts

Directions

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Step one

In bowl, combine shrimp, VH® Plum Sauce, three-quarters of the green onions, ginger, 1 1/4 tsp (6 mL) salt and pepper. Refrigerate for 30 minutes.
Step two

Heat 2 tbsp (30 mL) oil in large skillet set over medium-high; cook shrimp for 3 to 5 minutes or until pink and curled.
Step three

Add water chestnuts; cook for 1 to 3 minutes or until heated through and well coated in sauce.
Step four

Meanwhile, in bowl, combine carrot, cucumbers and dressing; set aside.
Step five

In separate large skillet, heat remaining oil; fry noodles for 30 to 60 seconds or until crisp (the noodles will instantly crisp up once added to the hot oil). Season with remaining salt.
Step six

Layer 3 Boston lettuce leaves over each other; layer 2 tbsp (30 mL) carrot and cucumber slaw, shrimp mixture, remaining green onions, peanuts and fried noodles over top. Repeat with remaining ingredients.

Tips

If you can’t find water chestnuts, try baby corn.

Use another VH® Stir-Fry Sauce to change things up!

For a crunchy addition, try chopped water chestnuts in a tuna salad sandwich.